Jambalaya Sausage Kabobs- General Recipes

8 (10 to 12 inch) wooden skewers or 4 long metal skewers 2 small zucchini (about 6 oz each), cut diagonally into 3/4-inch-thick slices 1 red pepper, cut into 1 1/4 inch pieces 1/2 small Vidalia onion, cut into 4 wedges, keeping wedges intact 1 tablespoon plus 1 teaspoon olive oil 2

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    Default Jambalaya Sausage Kabobs


    8 (10 to 12 inch) wooden skewers or 4 long metal skewers
    2 small zucchini (about 6 oz each), cut diagonally into 3/4-inch-thick slices
    1 red pepper, cut into 1 1/4 inch pieces
    1/2 small Vidalia onion, cut into 4 wedges, keeping wedges intact
    1 tablespoon plus 1 teaspoon olive oil
    2 teaspoons Cajun seasoning
    1 package (16 oz) light kielbasa or other fully cooked smoked sausage, cut diagonally into 1-inch chunks
    1 large stalk celery, chopped
    cooked white rice (amount varies depending on desired consistency)around 3/4 cup
    1 medium tomato, chopped
    2 tablespoons water

    Prepare outdoor grill for covered direct grilling over medium heat.

    Meanwhile, soak wooden skewers in water 15 minutes.

    In large bowl, toss zucchini, pepper, onion, 1 tablespoon oil, and 1 teaspoon Cajun seasoning. Alternately thread vegetables and kielbasa onto skewers.

    Place skewers on hot grill rack. Cover grill and cook 10 to 12 minutes or until kielbasa browns and vegetables are tender-crisp, turning skewers occasionally. Remove skewers to platter; keep warm.

    In nonstick 10-inch skillet, heat remaining 1 teaspoon oil over mediun heat. Add celery and remaining 1 teaspoon Cajun seasoning. Cook, covered, 5 minutes or until celery softens, stirring occasionally.

    Stir in rice, tomato, and water. Cover and cook 3 minutes or until rice is hot. Serve rice with kebabs

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